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Piri piri tavern platter

Ingredients

Method

Place chicken koftas in a roasting tin and cover with foil, cook at 170˚C for 20 minutes, turning once.

To make the green olive tapenade combine the green olives, capers, lemon juice and olive oil with some fresh coriander and garlic in a blender and process until blended.

Warm the breads through and either cut into wedges or split in half and fill the pitta with the slaw, dip and koftas.

Serving Suggestion:

Serve with a fresh pear slaw – julienne apple and pear and shred some cabbage finely then place in a bowl with thinly sliced radish. Add pineapple juice, lemon juice and olive oil. Toss well together and sprinkle with chopped coriander.